(DEK added) Rich Andel presided, and wrote up these minutes for us, thanks
Rich!

Started 7:35 and cracked the first beer at 7:35, we tried something new and
mixed the BIER news & discussions along with our tastings.

We discussed the off flavor program headed by Jim Dunn and he spoke about
purchasing ingredients which when mixed with a clean beer should have the
effect of exhibiting the flaw as you would in a finished beer.We had 13 people signup and pay at the
meeting and provided the money to Jim to begin securing the items needed.
Consensus was to have the class either the one week before or one week after
our monthly bier meeting on a Wednesday evening since most everyone is already
able to fit Wednesday evenings into their schedule without much difficulty.DEK added ===>James says April 15th 7:30 pm, at
Brothers 2 is reserved.Bring a small
tasting glass if you can.He can accept
new students at the April meeting, or on the 15th.If you have an off-flavored Homebrew, bring
it for analysis.

Discussed Water Street Brewing’s Pint For Charity Wednesday nights, and how during
March they supported the CHOW (Community Hunger Outreach Warehouse), which
James Dunn volunteers at.

Roger Brought- BJCP Judging sheets that we can copy for the off flavor
class- thanks Roger.

Dave Russell - Czech pilsner, lagered
in cold part of basement mostly 52-54°F for fermentation, then <35°F for lagering, raised to 59°F for a few days then down to 35°F
for 5 weeks.A very CLEAN beer, one
comment was "this is better than Pilsner Urquell!"But the best was "If I can drink one
beer for the rest of my life, I would be happy with that!" - well done
Dave!

Rich/Jim Parks/Jeff Poltz - Ithaca 13
Clone based on Dennis's Ithaca 13 recipe. Has a nice citrus bite still
after many months.

Chris Given - #23 Amber Ale, 3oz Carafa
which was not de-bittered which added some harsher bitterness that does not
fade to this beer, (this was part of our flaw sample that Chris brought in so
we could see the harsh astringent taste from the roasted malt, however, on
second thought the beer didn't show excessive signs of harshness and was well
received, even by Chris!) Chris also brought a sample of the malt in so we
could chew it to experience the flavor from the malt.

Chris Given - #22 Amber Beer,
same as above, but with 4oz Carafa de-husked (de-bittered) malt instead, this
version seemed to be a much smoother, thanks Chris for sharing this experiment!

Josh - Vermont Maple Porter -
This one is interesting...Vermont Maple
Porter, great aroma, josh wanted to experiment and had a beer that used WLP008
Euro Ale yeast and decided to see what happened to it when he used 4oz of
Vermont Maple coffee from Tom's gift shop and rough chopped the beans and dry
hopped with them for 1 week, this was just perfect, very well done!